Chicken Tacos with Peanut and Chile de Arbol Salsa

Serves 4 - 6

Prep time: 20 minutes

Cook time: 1 hour

These chicken tacos are a great idea for a family meal or informal dinner. The diners can make their own tacos. INDIA TREE Chiles de Arbol and minced, canned chipotle, add heat and distinctive flavor to the salsa. The fixings can be prepared ahead of time.

Preheat the oven to 450 F. Place the chicken skin side up on a parchment lined baking sheet and drizzle with the oil. Sprinkle on both sides with the salt, pepper and thyme and roast until browned and chicken is cooked through, about 35-45 minutes. Let cool 10 minutes and shred chicken, discarding bones.

Meanwhile, make the salsa. Heat the oil in a large heavy skillet over medium heat. Add the peanuts, chiles, thyme, garlic, peppercorns, allspice, onion, chipotle chile and cook until onion has softened, about 5 minutes. Transfer to a blender. Add the vinegar, 2/3 cup water and salt to taste. Puree until smooth, about 2 minutes. Let cool.

To serve, let diners stuff the tortillas with chicken, cabbage and radishes and drizzle with the salsa.